Chocolate-Dipped Fruit

A dessert inspired by Marcel Desaulnier's recipe for Chocolate Drenched Fruit in his most recent cookbook, Desserts to Die For, Simon and Schuster, 1995.

Level:
Easy

Serves:
6

Ingredients

8 oz. semisweet chocolate

8 oz. good-quality white chocolate

1 pink grapefruit

1 seedless orange with peel

1 kiwi

4 large fresh strawberries

4 dried peach halves

4 dried pear halves

4 dried pineapple rings

Mint sprigs or lemon leaves

Directions

Place semisweet chocolate in small bowl; set bowl over pan of gently simmering water, making sure bowl does not touch the water, and water does not get into chocolate. Stir occasionally until chocolate is melted and smooth. Using a separate bowl, similarly melt white chocolate.

Meanwhile, cut grapefruit, orange, and kiwi as directed above; set on paper towels to absorb any juices. Set wire cooling rack on top of jelly roll pan or cookie sheet.

Dip half of grapefruit sections, orange and kiwi slices, and 2 each strawberries, peach and pear halves, and pineapple rings into melted semisweet chocolate. Place on rack to dry. Repeat, using remaining fruit and dipping into melted white chocolate; let dry as directed.

If desired, dip tines of fork into melted white chocolate and drizzle over dark chocolate-coated fruit. Similarly, make dark chocolate drizzles over white chocolate-coated fruit. Refrigerate to set chocolate completely. At serving time, arrange fruit in bowl, tucking in mint sprigs, if desired.